Even though it's getting hot here, I wanted to post this recipe. It was really good and it did save a lot of time without cooking the pasta. It was in a Bon Appetit article about "easy, fast and fresh" recipes.
They even had a recipe for a biscuit mix. But I buy Bisquick and don't make stuff with it often enough to make my own mix.
No-Boil Mac and Cheese
Serves 8. Recipe from Bon Appétit, January, 2013.
1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 Tablespoon kosher salt plus more
1/2 teaspoon freshly ground black pepper
1 lb. elbow macaroni
2 cups shredded cheese, divided
2 garlic cloves, chopped
1 cup panko breadcrumbs
2 Tablespoons chopped flat-leaf parsley
Preheat oven to 400 degrees. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour, cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to simmer, and cook, whisking often, until a very thin glossy sauce forms, about 10 minutes. Stir in 1 Tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
Toss pasta and 1-1/2 cups cheese in a 13x9x2” pan or other shallow 3 quart baking dish. Pour sauce over (pasta should be submerged, do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
400 calories, 12 g fat, and 4 g fiber
They even had a recipe for a biscuit mix. But I buy Bisquick and don't make stuff with it often enough to make my own mix.
No-Boil Mac and Cheese
Serves 8. Recipe from Bon Appétit, January, 2013.
1/2 cup (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
3 cups whole milk
1 Tablespoon kosher salt plus more
1/2 teaspoon freshly ground black pepper
1 lb. elbow macaroni
2 cups shredded cheese, divided
2 garlic cloves, chopped
1 cup panko breadcrumbs
2 Tablespoons chopped flat-leaf parsley
Preheat oven to 400 degrees. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour, cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to simmer, and cook, whisking often, until a very thin glossy sauce forms, about 10 minutes. Stir in 1 Tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
Toss pasta and 1-1/2 cups cheese in a 13x9x2” pan or other shallow 3 quart baking dish. Pour sauce over (pasta should be submerged, do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes.
Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper.
Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving.
400 calories, 12 g fat, and 4 g fiber